Summit charcoal cook - chili rubbed pork chops, gulf shrimp, Parmesan roasted portobellos, and steam

[Bbqmiller]

Had a nice Sunday evening to fire up the new grill.  Set up medium high and enough fuel to cover 1/2 the grate.  Final cooking temp around 450 or so.







Shrooms and peppers over hot coals.



Shrooms were roasted direct on both sides (5-7 min a side) and then they were placed indirect. Seasoned with Montreal steak and added a little Parmesan.



Added tray of cauliflower - just a tad of water, olive oil, and seasoning.



Chili rub on the bone pork chops



Shrooms and peppers done



Threw in a couple small chunks of Apple before chops went on



Chops after turning



Cauliflower done



Shrimp getting their turn



Chops were moved over indirect once they had seared on both sides for 5-7 minutes. Looking for temp of 140 in the thickest part.

Smaller chop and shrimp done



Larger chop done

[Travis]

WOW! What a beautiful day we had!
Everything on the menu looked wonderful from the parm grated caps to the thick bone in chops! I know you were in heaven today brother!


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[JDann24]

Food looks great. I'm loving these Summit cook threads.

[brokenappletree]

Great looking cook!!!  I love thick bone in pork chops.  They cook up so great on any Weber!

[irv39]

Very, very nice.

[feeshrman]

Very nicely done!